Vegetarian Classic Pepperoni Pizza

Total time1 hr 40 min

Prep time25 min

Cook time15 min

This homemade pie starts with a yeasted dough that rises into something wonderfully light and chewy, then gets stretched by hand into a classic 12-inch round with a puffed, golden edge. A quick hand-crushed tomato sauce, brightened with garlic, oregano, and a pinch of red pepper flakes, spreads underneath a generous layer of melted, bubbling mozzarella that turns spotty and golden in a screaming-hot oven. Baking it on a preheated stone or steel gives the crust that shatter-crisp bottom and chewy interior you want from real pizzeria-style pie. Finished with a shower of grated Parmesan and fresh basil, it's got all the aroma and char of a pizzeria classic right from your own oven. It's a great one to add to a vegetarian dinner rotation, whether it's a weeknight staple or a weekend pizza-night centerpiece.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled tomatoes
1 clove garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp kosher salt

For the pizza

8 oz low-moisture mozzarella, shredded
3 oz pepperoni, thinly sliced
1 tbsp olive oil, for brushing the crust

For serving

¼ cup grated parmesan, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh basil leaves, for serving (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the flour, 1 tsp kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

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